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Lugaw
''Lugaw'', also spelled ''lugao'', is a Filipino glutinous rice dish or porridge. Lugaw may refer to various dishes, both savory and sweet. In Visayan regions, savory ''lugaw'' are collectively referred to as ''pospas''. ''Lugaw'' is widely regarded as a comfort food in the Philippines. History According to the National Commission for Culture and the Arts, ''lugaw'' is one of the earliest historically-documented dishes in the Philippines. The '' Vocabulario de la lengua tagala'' (1613) by Fr. Pedro de San Buenaventura, defines ''"logao"'' (Hispanized as ''"aroz guisado"'') as "rice mixed with oconutmilk or water or of both (porridge)." Description ''Lugaw'' is traditionally made by boiling glutinous rice ( Ilocano: ''diket ''; Tagalog: ''malagkit''; Visayan: ''pilit''). Regular white rice may also be used if boiled with excess water. The basic version is sparsely spiced, usually only using salt, garlic, and ginger; or alternatively, sugar. Heartier versions are cooked in ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Congee
Congee ( , derived from Tamil language, Tamil ), is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice–water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10,000 BC, congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish, and Chinese pickles, pickled vegetables. Vivid experiences of eating or delivering thin congee as wartime or famine food often feature in diaries and chronicles. In some cultures, congee is eaten primarily as a breakfast food or late supper; some may also eat it as a substitute for rice at other meals. It is often considered suitable for the sick as a mild, easily digestible food. Etymology The popular English name ''congee'' derives from the Tamil language, Tamil wor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arroz Caldo
''Arroz caldo'' is a Spanish language, Spanish term meaning "broth rice". It is derived from the Spanish dish arroz caldoso. In Philippine cuisine, it is made of rice and chicken gruel heavily infused with ginger and garnished with toasted garlic, scallions, and black pepper. It is usually served with calamansi or fish sauce (''patis'') as condiments, as well as a hard-boiled egg. Most versions also add safflower (''kasubha'') which turns the dish characteristically yellow. ''Arroz caldo'' is also known as ''pospas'' in Visayas, Visayan regions, though ''pospas'' has slightly different ingredients. ''Arroz caldo'' is a type of ''lugaw''. It is regarded as a comfort food in Philippine culture and is a popular breakfast meal. Etymology The name is derived from Spanish language, Spanish ''wikt:arroz, arroz'' ("rice") and ''wikt:caldo, caldo'' ("broth"). It originally referred to all types of rice gruels (Tagalog language, Tagalog: ''lugaw''), but has come to refer to a specific ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goto (food)
''Goto'', also known as ''arroz caldo con goto'', is a Filipino rice and beef tripe gruel cooked with ginger and garnished with toasted garlic, scallions, black pepper, and '' chicharon''. It is usually served with calamansi, soy sauce, or fish sauce (''patis'') as condiments, as well as a hard-boiled egg. It is a type of '' lugaw''. Etymology The original complete name of the dish is ''arroz caldo con goto'' or ''arroz con goto'', derived from Spanish '' arroz'' ("rice") and '' caldo'' ("soup"); as well as Tagalog ''goto'' ("tripe"). Tagalog ''goto,'' ultimately derives from Hokkien 牛肚 (''gû-tǒ͘,'' "ox tripe"). Description ''Goto'' typically uses glutinous rice (''malagkit''), but can also be made with regular rice boiled with an excess of water. It is prepared almost identically to ''arroz caldo''. Rice is cooked with water infused with ginger, then garnished with toasted garlic, scallions, black pepper, and crumbled '' chicharon''. They are served on individua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porridge
Porridge is a food made by heating, soaking or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal, or it can be mixed with spices, meat, or vegetables to make a Savoury (dish), savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, (known as oatmeal in North America) is one of the most common types of porridge. Gruel is a thinner version of porridge and congee is a savoury variation of porridge of Asian cuisine, Asian origin. Type of grains The term "porridge" is used in British English (Britain, Ireland, Australia and New Zealand) specifically for oatmeal. This is a hot mixture of oatmeal or oats slowly cooked with water or milk. It is typically eaten for breakfast by itself or with other ingredients, including salt, sugar, fruit, milk, cream, or butter. Other grains used for porridge include ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calamansi
Calamansi (''Citrus'' × ''microcarpa''), also known as calamondin, Philippine lime, or Philippine lemon, is a citrus hybrid cultivated predominantly in the Philippines. It is native to the Philippines, parts of Indonesia (Borneo, Sumatra, and Sulawesi), Malaysia, and Brunei, as well as Taiwan, and parts of southern China. Calamansi is ubiquitous in traditional Philippine cuisine. It is naturally very sour, and is used in various condiments, beverages, dishes, marinades, and preserves. Calamansi is also used as an ingredient in Malaysian and Indonesian cuisines. Calamansi is a hybrid between kumquat (formerly considered as belonging to a separate genus ''Fortunella'') and another species of ''Citrus'' (in this case probably the mandarin orange). Name Calamansi is the Philippine English spelling of Tagalog (), and is the name by which it is most widely known in the Philippines. In parts of the United States, notably Florida and Hawaii, calamansi is also known as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Main Dish
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée () course. Usage In the United States and Canada (except Quebec), the main course is traditionally called an "entrée". English-speaking Québécois follow the modern French use of the term entrée to refer to a dish served before the main course. According to linguist Dan Jurafsky, North American usage ("entrée") comes from the original French meaning of the first of many meat courses. See also * Full course dinner A full-course dinner in much of the Western world is a meal served in multiple courses. Since the 19th century, dinner has generally been served in the evening, but other times ranging from late morning to late afternoon have been historically ... References Bibliography * External links Wikibooks Cookbook Food and drink terminology Courses (food) {{food-stub tl:Ulam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''Aspergillus sojae'' Mold (fungus), molds. It is recognized for its saltiness and pronounced umami taste. Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an important ingredient in List of Asian cuisines, East and Cuisine of Southeast Asia, Southeast Asian cooking as well as a condiment worldwide. Use and storage Soy sauce can be added directly to food, and is used as a dip or Salt#Edible salt, salt flavor in cooking. It is often eaten with rice, Japanese noodles, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for the salty seasoning of various foods are common on restaurant tables in many co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese-Filipino
Chinese Filipinos (sometimes referred as Filipino Chinese or Chinoy/Tsinoy in the Philippines) are Filipinos of Chinese descent with ancestry mainly from Fujian, but are typically born and raised in the Philippines. Chinese Filipinos are one of the largest overseas Chinese communities in Southeast Asia. Chinese immigration to the Philippines occurred mostly during the Spanish Philippines, Spanish colonization of the islands between the 16th and 19th centuries, attracted by the lucrative trade of the Manila galleons. During this era, they were referred as the Sangley, who were mostly the Hokkien-speaking Hoklo people, Hokkien people, who later became the dominant group within the Filipino-Chinese community.The Birth of Globalization: The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tofu
or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in China and has been consumed in the country for over 2,000 years. Tofu is a traditional component of many East Asian cuisine, East Asian and Southeast Asian cuisine, Southeast Asian cuisines; in modern Western cooking, it is often used as a Meat alternative, meat substitute. Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is a high and reliable source of iron, and can have a high calcium or magnesium content depending on the Flocculation, coagulants (e.g. calcium chloride, calcium sulphate, magnesium sulphate) used in manufacturing. Cultivation of tofu, as a protein-rich food source, has one of the lowest needs for land use (1.3 m²/ 1000 kcal) and emits some of the lowest amount of greenhouse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times. Due to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. The umami flavor in fish sauce is due to its glutamate content. Fish sauce is used as a seasoning during or after cooking, and as a base in dipping sauces. Soy sauce is regarded by some in the West as a vegetarian alternative to fish sauce though they are very different in flavor. History Asia Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in China, 2300 years ago. During the Zhou dynasty of ancient China, fish fermented with soybeans and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
